A version of beef Wellington, these are individual steaks coated in pate and cooked 'en croute' (in pastry cases). They are splendid for a dinner party as they are very simple and quick to make, yet very special.
Butter for frying
4 fillet steaks (tournedos)
Salt and freshly ground black pepper
100 g (4 oz) liver pate
2 tbsp brandy or dry sherry
1 x 212 g (7 1/2 oz).packet frozen puff pastry, thawed
1 egg, beaten to glaze
1. Melt a knob of butter in a large frying pan and heat until foaming. Add the steaks to the pan and saute for about 1 minute on each side. Remove from the pan, season to taste and set aside to cool.
2. Soften the liver pate with the brandy or sherry and spread over the steaks.
3. Roll out the dough into four squares large enough to encase the steaks. Wrap the squares around the steaks, sealing the edges with a little water.
4. Use the pastry trimmings to decorate the tops of the parcels with leaves, flowers, etc. Brush with beaten egg.
5. Place on a baking sheet and put into a fairly hot oven (200°C/400°F or Gas Mark 6).
6. Bake for 15 to 20 minutes or until the pastry is golden. Serve immediately with a green salad or a vegetable dish such as ratatouille.
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